Category: Basic Recipes

Polenta

Ingredients:

corn meal
salt

Put a liter and a half of water to boil in a four liter saucepan.
When it boils, add a level teaspoonful of salt, and, stirring the while, a coffee mug of fine yellow corn meal, in a more or less steady stream.
Lower the fire to a simmer, and continue to stir without pausing. Cook and stir until the polenta is of a very thick consistency, and will hold up your wooden spoon. This can take a disconcertingly long time. Be prepared for fifteen minutes or more. Our suggestion is to bring a book or a friend to the stove-top with you.
It can be served right then and there, as mush, with sauce on it, or poured out to set.
Here's how you do it:
Moisten cookie sheets with water and pour the hot polenta out onto them so that it will be a little more than a centimetre, or half an inch deep when spread out. Moisten the back of a wooden spoon to smooth the surface.
Leave to cool for a few hours. You can then cut the polenta into various shapes.

Notes:

This preparation will hold for a couple of days in the refrigerator and also can be stacked and frozen.

Recipe Index

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On Sprouts | Hand Cut Noodles | On Hot Peppers | Pizza Dough | Steamed Rice